Feta and Spinach Stuffed Chicken

In an effort to not be worthless when it comes to being in the kitchen, I’ve decided to commit to making a meal at least once a week.

I must say that the only time that I may have picked something that was a little out of my league was last week with the Italian Drunken Noodles (which will also be featured here sometime next week). And honestly that was only because I had to YouTube how to core a bell pepper.

Yes. I’m thirty and I didn’t know how to do that.

But I do now! Anyway, more on that adventure next week. This one was a lot easier:

Feta & Spinach Stuffed Chicken

Ingredients:

Ingredients

¾

cup crumbled feta

½

cup thawed frozen chopped spinach, squeezed dry

3

tablespoons cream cheese

¼

cup chopped scallions

2

cloves garlic, minced

3

tablespoons EVOO

4

6 ounces boneless, skinless chicken breasts

Directions

Preheat oven to 450 degrees . In bowl, mix first 5 ingredients. Cut a lengthwise pocket into each breast; season the pocket and stuff with spinach mixture. In ovenproof skillet, heat EVOO over medium-high and cook chicken until golden, 4 minutes per side. Transfer to oven and bake 5 to 7 minutes.

Yep and that is seriously all.

And then it looks like this:

I didn’t have to change anything on this recipe. Although you can (and probably should) spice it up a little bit. If you go to New Orleans, find some Kitchen Witch spice, and enjoy the heck out of it!